Vegan potato soup, a healthier and lighter alternative to the classic recipe. It’s so creamy, hearty, comforting, satisfying and full of flavor.
Classic potato soup is not vegan, as it’s usually made with butter, milk, bacon, cheese and sour cream, but it’s pretty easy to make a healthier and lighter, plant-based alternative.
I’ve used tempeh bacon instead of regular bacon, extra virgin olive oil instead of butter, soy milk (but any other plant milk will do), nutritional yeast instead of cheese and some lemon juice instead of the sour cream.
You could add some vegan sour cream, but I think the lemon juice does its job and is a lighter and also simpler choice. In addition, you save some time as you don’t have to make the sour cream from scratch.
To top the vegan potato soup I always add some tempeh bacon (try my eggplant bacon if you’re oil-free) and some chives, as scallions are hard to find in my area.
Make this soup as thick as you want. You can add more or less liquid (vegetable stock/water and plant milk of your choice) or use an immersion blender or a potato masher. It’s up to you!
vegan potato soup ingredients
These are the ingredients you’ll need to make this vegan potato soup recipe:
- Extra virgin olive oil – This is and optional ingredient (you can replace it with some water or vegetable stock). I’m Spanish, so I use extra virgin olive oil to cook most of my dishes. However, any type of oil is okay. I always use extra virgin oils when possible because they’re healthier.
- Onion – I guess you could use onion powder if it’s the only thing you have on hand.
- Flour – Any type of flour will do, but I prefer to use whole wheat flour. Spelt and rye flour are also great. If you’re looking for a gluten-free flour, brown rice flour is my favorite choice, but use what you have on hand.
- Vegetable stock or water – Your soup will be tastier if you use stock, but water is also okay and lower in sodium.
- Plant milk – Any unsweetened plant milk will do, but soy milk is my favorite one for this recipe.
- Salt – I always use Himalayan pink salt. Any type of salt is okay, though.
- Ground black pepper – Fresh ground black pepper tastes amazing. However, I find store-bought more convenient and also easier to measure with a teaspoon.
- Potatoes – Any potatoes will do, but Yukon Gold potatoes are ideal for this soup.
- Nutritional yeast.
- Lemon juice – It’s optional, so just omit it if you want.
how to make vegan potato soup
- Add the oil to a large pot and cook and cook over medium-high heat until golden brown, stirring occasionally. If you’re oil-free just add some water or vegetable stock instead.
- Add the flour and whisk well until it’s cooked, for about 1-2 minutes and fully incorporated.
- Add in the stock slowly while whisking.
- Add the milk, salt and pepper and stir until well combined.
- Then add the potatoes and bring the soup to a boil, cover and simmer for 15 minutes or until potatoes are soft.
- Remove from the heat, add the nutritional yeast and lemon juice and stir until well combined.
- Feel free to use an immersion blender and do 3 or 4 quick pulses or a potato masher to get a thicker and creamier soup.
- Serve the soup immediately and add your favorite toppings. I added some tempeh bacon (if you don’t eat oil, omit the oil or try my eggplant bacon recipe) and chopped chives.
- Keep leftovers in the fridge in an airtight container for 3-4 days.
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- 2 tbsp extra virgin olive oil
- 1/2 onion, chopped
- 2 tbsp flour, gluten-free if needed
- 1 and 1/2 cups vegetable stock or water (375 ml)
- 1 and 1/2 cups unsweetened plant milk of your choice (375 ml), I used soy milk
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 pound potatoes (450 g), peeled and cubed, see notes
- 1/4 cup nutritional yeast (4 tbsp)
- 1 tbsp lemon juice (optional)
- Heat the oil in a large pot and cook the onion over medium-high heat until golden brown, stirring occasionally.
- Add the flour and whisk well until it’s cooked, for about 1 to 2 minutes and fully incorporated.
- Add in the stock slowly while whisking.
- Then add the milk, salt and pepper and stir until well combined. Add more or less liquid (vegetable stock/water and milk), depending on how thick you want your soup.
- Add the potatoes and bring the soup to a boil, then cover and simmer for about 15 minutes or until potatoes are soft.
- Remove from the heat, add the nutritional yeast and the lemon juice and stir until well combined.
- You can use an immersion blender and do 3-4 quick pulses or a potato masher to get a thicker and creamier soup. This step is optional, though.
- Serve your soup immediately. Feel free to use your favorite toppings, I added some tempeh bacon (if you’re oil-free, just use my eggplant bacon recipe) and chopped chives.
- Keep leftovers in the fridge in an airtight container for 3 to 4 days.
- Yukon Gold potatoes are great for this recipe.
- If you want to reduce the amount of sodium in the soup, use water or a low-sodium vegetable stock, omit the salt or add less.
- Nutritional info doesn’t include the toppings.
- Serving Size: 1/4 of the recipe
- Calories: 264
- Sugar: 3.6 g
- Sodium: 517 mg
- Fat: 10.1 g
- Saturated Fat: 1.3 g
- Carbohydrates: 32.6 g
- Fiber: 8.9 g
- Protein: 14.5 g